This Coconut Cookies recipe is buttery, chewy, loaded with coconut. Don’t let their simple appearance fool you, these might just become your new favorite!
If you love coconut, make sure to try my Coconut Macaroon Recipe!
- Ease of Prep. These coconut cookies are very easy to make with simple ingredients that you probably have in your kitchen right now.
- Flavor. If you aren’t a coconut fan, this is probably not the recipe for you, but if you do make these cookies as soon as possible. The buttery cookie and the sweetened flaked coconut is a match made in heaven, a lot like a buttery sugar cookie crossed with a coconut macaroon!
- Texture. Again, these are coconut cookies, with a fair amount of coconut added so you will get that chewy coconut texture. I love that!
- Adaptable. These cookies are open to variations! You can add in nuts, chocolate, or spices like cinnamon!
This easy cookie recipe requires very simple ingredients! You might even have them in your kitchen right now!
- Butter: I use salted butter in this recipe because that’s what I prefer. You can also use unsalted butter.
- Sugars: This cookie uses a combination of granulated and light brown sugar for flavor and texture.
- Eggs: I always use large sized eggs in my baking recipes unless otherwise noted.
- Vanilla Extract: You can also use vanilla bean paste in these cookies, or a combination of almond and vanilla extract, or even coconut extract if you really want to amp up the coconut flavor.
- Dry Ingredients: All purpose flour, baking soda, and kosher salt
- Sweetened Flaked Coconut. You can use unsweetened as well if you prefer that or are trying to cut back on a little sugar.
This cookie recipe is extra forgiving. You can over-bake them slightly and end up a crisp and chewy cookie or bake them as-written and get a soft in the middle cookie with buttery, crisp edges. Long story short, you can’t really mess these up! But here are a few extra tips that will ensure cookie success:
- Make sure to mix the butter and sugars completely for the full 2 minutes the recipe calls for. You want your butter to be light and fluffy. This will ensure the sugar is dispersed evenly and will even begin to slightly dissolve. Your cookies will have a lighter texture because of this step.
- Also make sure you are scraping down both the sides AND bottom of your mixing bowl as work. You don’t want clumps of butter stuck down there at the bottom because, again, you want everything mixed evenly. If you leave clumps of butter, what will happen is some cookies as they bake will spread a lot (too much butter), and leaving others to not spread as much.
- If your cookies don’t come out shaped perfectly, you can easily shape them as soon as they come out of the oven. You can use a spatula to do this, pressing the sides gently, or a large, round biscuit cutter. To do this, just place a larger biscuit cutter around the warm cookie around wiggle it around to make it perfectly circular.
Add-In Ideas:
- Mini chocolate chips
- White chocolate chips
- Chopped nuts
- Add a little coconut extract too to really amp up the coconut flavor.
Can You Use Coconut Oil Instead of Butter?
Yes you can, just measure the coconut oil in its solid state and you can swap it out in equal portion to the butter. I prefer butter in these cookies, as I really like the flavor and crisp, buttery edges. But with that said, you can absolutely use coconut oil instead.
These cookies store great! For best freshness I like to keep them for up to 3 days airtight, at room temperature. But you can also freeze these airtight for up to 30 days.
You can even freeze the dough before baking if you would like to prep these in advance. Hop over to my post on How To Freeze Cookie Dough which explains how to do it easily!
- Crispy Chewy Oatmeal Cookies
- Coconut Chocolate Chip Cookies
- Coconut Cream Cheese Cookies
- Coconut Oil Trail Mix Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These sweet Coconut Cookies are a perfect combination of a coconut macaroon and a buttery sugar cookie!
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 2 1/2 cups sweetened flaked coconut
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, and baking soda and mix until smooth, scraping the sides and bottom of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined then add in the coconut mixing until incorporated.
- Using a medium (2- tablespoon) cookie scoop drop dough onto the prepared baking sheet 2- inches apart. Bake for 9 – 10 minutes, until the cookies are lightly golden at the edge. Allow the cookies to cool on the baking sheet for 3- 4 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
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Baked cold dough and didn’t spread too much. A little too sweet, and will try unsweetened coconut next time.
I did have a hard time getting them to spread but maybe I didn’t make them big enough but I took a glass and flattend them after baking I did add chopped macadamia nuts to it they were so good
they sonded delishes
So delicious, just like the article says! Very easy to make also.
Tasted good but Flattened out completely:(
These look amazing & I can’t wait to bake some. There is a bakery in my area of Edmonton AB that has the best chewy, buttery coconut cookies I have ever tasted. However, at $2 a cookie I can’t justify spending that, much less afford it. So it’s time to find a fantastic recipe! I will update this comment once I make them but do have an odd question. I have always wondered this and hoped you might know the answer. So why do you recommend moving slightly cooled cookies to a wire rack to finish cooling as compared to just letting them finish cooling on the cookie tray? I presume it’s so they don’t continue to cook, however I have never found this to be an issue and would rather not have one more dish to wash. Lol So am I correct in my thinking, or is there another reason for this? Thanks for your time and recipe!
It’s more to open up space on your baking sheet so you can bake another batch! There will be a little carry-over cooking but not too much!
These sounded so good, but I’m so disappointed. I followed the recipe and instructions exactly, and they turned out flat, very crispy and almost have a greasy feel and consistency. I love coconut and was looking forward to a new recipe, but I won’t be making these again. The taste is ok, but overall, just a waste of good ingredients.
Almonds
I meant almosts but added almost instead on my post